Liminal Autumn ￨ Expand & Retreat

As the weather starts to cool and the autumn energy settles in, many of us feel the pull to slow down. But there’s actually a powerful energy of expansion available to us between Mabon and Samhain. Before we retreat into the cocoon of the darker months, we have the opportunity to stretch ourselves. The balance of these autumnal energies encourages growth and replenishment. Where do you go to rest and retreat? Where do you go to feel expansive… and maybe even a little uncomfortable? As we wander the leaf covered paths, consider how you might step out of your comfort zone this fall. Rest assured that retreat will be available to you as we journey closer to Samhain. 

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What am I reading?

Beyond the Graves Waits Mist and Sea by Kathleen Kaufmann

https://bookshop.org/a/111301/9781496753946

Everyday Elixirs: Mocktails, Matchas, and Seasonal Drinks to Inspire Wellness by Blair Horton

https://bookshop.org/a/111301/9781496753946

What's playing on repeat?

Au Pays du Cocaine by Geese

Fire Fire by Steam Powered Giraffe

What's for dinner?

Million Dollar Soup 

Ingredients:

• 2 cups peeled and cubed butternut squash
• 1 (11-oz.) pkg. chicken sausage, sliced
• 2 tsp. olive oil
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. fresh cracked black pepper, divided
• 10 sprigs fresh thyme, divided
• 5 slices center cut bacon, chopped
• 2 Tbsp. unsalted butter
• 1 small white onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 3 Tbsp. all-purpose flour
• 3/4 cup dry white wine
• 5 cups chicken stock
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 2 Tbsp. heavy cream
• 1 lemon, zested
• 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)

Instructions:

1. Prepare oven and baking sheet: 
   Heat oven to 350°F and line a baking sheet with aluminum foil.
   
   
2. Roast squash and sausage: 
   In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
   Roast until squash is softened and sausage has begun to brown, 25 minutes.
   
   
3. Cook bacon: 
   Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently. 
   
   
4. Remove bacon from pan: 
   Remove bacon with a slotted spoon, reserving fat in pan.
   
   
5. Cook garlic, onion, and celery: 
   Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
   
   
6. Make roux: 
   Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
   
   
7. Add stock: 
   Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
   
   
8. Blend some of the soup mixture: 
   Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape.  Blend until smooth and  stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
   
   
9. Stir in squash and kale: 
   Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
   
   
10. Garnish and serve: 
    Top individual servings with extra thyme leaves and bacon.
    
    

https://www.southernliving.com/million-dollar-soup-8742015?print=

Creamy Spiced Rose Hip Elixir

Ingredients:

1 tablespoon dried rose hips

3 ounces boiling water

1/2 ounce full-fat coconut milk

1 teaspoon vanilla bean paste

Pinch ground cinnamon

Pinch ground cardamom

Pinch sea salt

Instructions:

Place rose hips in small bowl and add boiling water, steep 20 minutes. 

Fill a shaker with ice, strain rose hips through sieve into the shaker. Discard the solids. 

Add the coconut milk, vanilla is a paste, cardamom, cinnamon, and salt. Shake vigorously. 

Strain into a glass filled with fresh ice, Garnish with cinnamon stick, enjoy! 

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